Shred the cucumber with a cheese grater.
Sprinkle the shredded cucumber with salt and then place in a strainer. Allow to drain for at least 10 minutes.
Squeeze the moisture out of the cucumber with your hands or a cloth.
Zest and juice the lemon. Then chop the dill and garlic.
Set out a medium-sized mixing bowl. Add the yogurt, shredded cucumber, lemon zest, 1 tablespoon lemon juice, chopped dill, garlic, salt, and pepper.
Mix well. Then salt and pepper as needed. You can also add additional lemon juice if you so desire.
Cover and refrigerate for at least 30 minutes before serving or up to 6 days.